Apple pie with grenadine glaze

For 12 pieces
  • 3 eggs (size M)
  • 225 g + 3 tbsp sugar
  • 75 g flour
  • 25 g cornstarch
  • 1 TL Baking powder
  • 10 sheets gelatine
  • 500 g Lean quark
  • 300 g Whole milk yoghurt
  • 2 packet Vanillin sugar
  • 7 tbsp lemon juice
  • 250 g Whipped cream
  • 3 Apples (approx. 125 g each)
  • 2–3 EL Butter
  • 1 packet unsweetened red cake topping
  • 200 ml clear apple juice
  • 50 ml Grenadine
  • fat
75 minutes
light
1.
Separate eggs. Beat the egg whites until stiff, sprinkling in 100 g of sugar. Fold the egg yolks into the egg whites. Mix the flour, starch and baking powder, sieve over the mixture and fold in. Grease the bottom of a springform pan (26 cm Ø). Pour in the sponge cake, smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-25 minutes. Take the cake out of the oven, remove from the edge and let cool on a wire rack. Soak the gelatine in cold water. Mix the quark, yoghurt, vanilla sugar, 125 g sugar and 4 tablespoons lemon juice with the whisk of the hand mixer. Squeeze out the gelatine and melt it over low heat. Stir in 4–5 tablespoons of quark cream, then stir into the rest of the quark cream. Chill the cream for about 5 minutes until it starts to gel. Whip the cream until stiff and fold in in portions. Spread the cream loosely on the base of the springform pan and chill for about 4 hours. In the meantime, peel and quarter the apples and cut out the core. Cut the apples into thin wedges and drizzle with 3 tablespoons of lemon juice. Melt butter in a pan over low heat. Put in apple wedges and stew for about 3 minutes, remove and let cool. Place the apple wedges close together on the cake like a fan. Mix the cake glaze and 3 tablespoons of sugar in a small saucepan and gradually mix with apple juice and grenadine syrup. Bring to the boil while stirring. Let the icing rest for 1 minute, then spread evenly over the fruit from the center of the cake. Chill the cake for about 1 hour. Remove from the springform pan and cut into pieces
2.
Waiting time approx. 5 hours
1 piece approx.:
  • 320 kcal
  • 1340 kJ
  • 11 g protein
  • 11 g fat
  • 42 g carbohydrates

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